Free Shipping On Every Order
Amazon no longer offers textbook rentals. We do!
Meat Inspection and Control in the Slaughterhouse
Meat Inspection and Control in the Slaughterhouse
- ISBN 13:
9781118525869
- ISBN 10:
1118525868
- Edition: 1st
- Format: Hardcover
- Copyright: 08/11/2014
- Publisher: Wiley-Blackwell
.svg)
Rent
From $214.33
List Price $309.27 Save
| TERM | PRICE | DUE |
|---|---|---|
Free Shipping Both Ways
Highlight/Take Notes Like You Own It
Purchase/Extend Before Due Date
Free Shipping On Every Order
List Price $309.27 Save $2.09
Usually Ships in 3-4 Business Days
We Buy This Book Back!
.svg "Free Shipping On Every Order"){kind=icon}
Free Shipping On Every Order
Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Extend or Purchase Your Rental at Any Time
Need to keep your rental past your due date? At any time before your due date you can extend or purchase your rental through your account.
Summary
MEAT INSPECTION AND CONTROL IN THE SLAUGHTER HOUSE
Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry and are intimately related to animal diseases and animal welfare. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat, including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs) and animal health and welfare issues during transport and slaughter.
Meat inspection is one of the most important programmes in improving food safety and its scope has enlarged considerably in recent decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food frauds and unfair competition. During the last two decades many food fraud cases have been reported that have caused concern among consumers and the industry. Subsequently, meat inspection has been faced with new challenges.
Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade.This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.
